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Source: The Working Family's Cookbook

Pizza with Eggplant, Peppers and Feta Cheese
Forget the pepperoni and sausage. This robust, delicious pizza is laden with veggies and mild cheese.
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Serves: 4
Prep Time: 45 minutes
Cook Time: 10 minutes
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1 (7-ounce) jar roasted red peppers
olive oil
1/4 pound tomatoes, cored, seeded and chopped
1 medium-size clove garlic, chopped
3/4 teaspoon fresh thyme, or 1/4 teaspoon dried
salt
freshly ground pepper
1 large eggplant, (1 1/2 to 1 3/4 pounds) cut lengthwise into 1/2-inch-thick slices
cornmeal
pizza dough
1 small red onion, thinly sliced
1/2 cup feta cheese, crumbled
2 tablespoons chopped parsley




Drain and rinse the peppers. Cut into wide strips and toss with 1 teaspoon oil.

Combine the tomatoes, garlic and thyme with 2 teaspoons oil. Add salt and pepper to taste.

Heat the broiler. Oil a baking sheet with 1 tablespoon oil. Brush the eggplant slices on both sides with 5 to 6 tablespoons oil and sprinkle lightly with salt and pepper. Broil for 10 to 15 minutes until lightly browned and tender, turning the slices often so that they brown evenly and brushing with oil if they dry out. Drain on paper towels.

Heat the oven to 500 degrees. Oil 2 baking sheets and sprinkle lightly with cornmeal. Divide the dough into 4 pieces on a lightly floured work surface. Shape each into a ball and flatten each ball into a 7- to 8-inch round. Transfer the rounds to the baking sheets. Brush 1 round lightly with olive oil and sprinkle with one quarter of the onion slices. Spread a quarter of both the eggplant slices and the peppers over the onion, cutting the eggplant as necessary. Sprinkle with one quarter of the tomato mixture and 2 tablespoons of the cheese. Repeat to make 3 more pizzas. Bake for about 10 minutes until the crusts are golden brown. Sprinkle with parsley before serving.





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